Creamy chipotle dip

By • January 18, 2011 • 4 Comments

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Author Notes: While in Mexico I purchased a container of "Chipotle Crema" that turned out to be a fabulous dip. It had a deep bronze color and wonderful smoky flavor, and the creamy texture of Mexican sour cream. I started dipping tortilla chips and tostadas in it, and then just ate it by the spoonful. When I camee home, I tried to reproduce this concoction by mixing creme fraiche, greek yogurt, chipotle pepper, and a little agave nectar. I like the contrast of sweet to spicy. It's not the same as the Mexican version, but it goes well with chips, especially sweet potato chips.JoanG

Serves 6-8

  • 1/2 cup creme fraiche
  • 1/2 cup plain Greek-style yogurt
  • 1 teaspoon chipotle powder or 1 tsp chopped chipotle pepper in adobo sauce
  • 2 tablespoons agave nectar
  • 1/2 teaspoon sea salt
  1. Mix ingredients together in a bowl until smooth (or in a blender if you want a smotther mixture).
  2. Taste and adjust seasonings as needed.
  3. Serve with potato chips, sweet potato chips, tortilla chips, or on top off a quesadilla. Also good with raw veggies. Or by the spoonful.
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over 3 years ago AppleAnnie

What kind of agave nectar do you recommend: light, medium, dark, or blue?


over 3 years ago JoanG

Hmmm, I think any would work. Mine is organic blue agave.


over 3 years ago TheWimpyVegetarian



over 3 years ago JoanG